Cranberry & Bittersweet Chocolate Muffins

This recipe is a bit crazy, I wanted to try flaxseed as an egg replacement. I also had some killer Belgian Bittersweet Chocolate disksfrom King Arthur Flour.

Cranberry Chocolate muffins

Cranberry Bittersweet Belgian Chocolate muffins


  • 255g White whole wheat flour
  • 213g brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 142g frozen cranberries
  • 1/2 cup grapeseed oil
  • 2 Tablespoons ground flaxseed mixed with water & gelled
  • 1 cup chocolate soymilk
  • Bittersweet Belgian Chocolate disks

  1. Preheat oven to 400 F degrees
  2. Grind Flax seeds and mix with equal amount of water, allow to gel
  3. Mix all dry including frozen cranberries but NOT Chocolate disks
  4. In Mixer add flax gel and oil, beat on high for a few minutes until thick
  5. Add soy milk, continue beating.
  6. Stir in dry ingredients.
  7. Use scoop and fill muffin cups, nearly to top
  8. Place a chocolate disk to top of each muffin
  9. Bake for about 20 – 23 minutes until golden brown on edges